Native Breed Beef – Brisket – Flat End – 3kg

This is an aged half brisket, flat end, from North Yorkshire, grass fed, native breed beef. We’ve found that the natural muscle fat in native breed brisket is great for a long and slow cook. The flat and is a single muscle. The flat end of the brisket is mostly made up of the single “flat” muscle. There may be some point muscle in there too depending on the size of the whole brisket. The Butcher’s Advice If you have the Flat End, you’ll want to be careful with your cook times. Because it lacks the heavy internal fat of the point, it can dry out if pushed too hard. If you’re curing this for salt beef—a classic use for heritage breeds like ours – the uniform shape will give you those beautiful, clean slices across the grain. A quick tip on the grain: When you go to carve this, ensure you are cutting 90 degrees against those long muscle fibers you can see on the surface. If you cut with them, it’ll be tough as old boots, regardless of how well it’s cooked! The point end cut is also available if you’re looking to have some “burnt ends” or a whole brisket for a larger family BBQ